Roast salmon salad


Roast salmon salad

By Sonia Sultana      

February 13, 2016

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Chunks of lemony fish scattered over a light salad of watercress, herbs, green beans and potatoes – all topped off with a dollop of garlicky yoghurt.

  • Prep: 20 mins
  • Cook: 50 mins
  • 20 mins

    50 mins

    1 hr 10 mins

  • Yields: 4 Servings


4 x 200 g salmon fillets , from sustainable sources, ask your fishmonger

olive oil

2 lemons , juice and zest of

sea salt

freshly ground black pepper

1 clove garlic , peeled

250 ml fat-free natural yoghurt

1 pinch cayenne pepper

450 g new potatoes , boiled and left to cool

150 g green beans , cooked and left to cool

1 bunch watercress

1 sprig fresh mint

1 sprig fresh basil


Preheat the oven to 200ºC/400ºF/gas 6.

Rub the salmon pieces with a little oil, lemon juice and zest (saving some for the dressings), salt and pepper. Place them on a piece of foil and bake on a baking tray in the preheated oven for 15 to 20 minutes until cooked. Remove from the oven and leave to cool slightly.

Grate the garlic into the yoghurt and season with salt and pepper, a little lemon juice and the cayenne pepper.

Dress the potatoes and green beans in a little salt and pepper, lemon juice and zest and olive oil. Toss together with the watercress and herbs and spread out on four plates.

Break the cooked salmon up and place on the dressed beans and potatoes. Serve with a spoonful of the garlicky yoghurt dolloped on top.

Tip: If you don’t like garlic, try flavouring the yoghurt with a little mustard instead.


Nutrition Facts

Serving Size1
Total Fat30.0g
Saturated Fat5.1g
Total Carbohydrates2.5g

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